Mar 13 Paleo Coffee Cake

When its so cold outside and you can't see 3 inches in front of your front door, its time to get into the kitchen and bake to your hearts content! Although its March and we are all wishing for the snow to finally leave for the season and for spring to officially be here, I must say that I love a really good snow day, it's when I get all of those items on my "maybe later" list done, and this coffee cake recipe was on of them!

I am not a huge baked goods person in the morning but once in awhile I love a good piece of coffee cake with the best hot mug of coffee and I knew today was the day to make that happen. This coffee cake is unbelievably moist and has the BEST dense texture to it.

When making this cake a few things to remind you of; it is made with almond flour and so it needs to be kept in the fridge once completely cooled ( thats okay though because it only gets better!) and an all natural nut butter is needed as the oils are really important!

Servings: 18 small bars or 9 large squares

Prep time: 10 minutes

Total time: 45 minutes

Ingredients:

Cake:

3 cups super fine almond flour

1 tablespoon coconut flour

1 teaspoon baking soda

2 teaspoons baking powder

a pinch of sea salt

1/2 cup coconut oil melted

1/2 cup coconut sugar

3 eggs

1 tablespoon vanilla extract

1/2 cup almond milk or regular milk

** combine 2 tablespoons of cinnamon sugar and cinnamon together for the middle layer

Crumbly Topping:

1/4 cup coconut sugar

2 tablespoons coconut oil

4 tablespoons cinnamon

Directions:1. In a mixing bowl whisk together the coconut sugar, coconut oil, and vanilla until it makes a creamy mixture. Add in the eggs and almond milk.

2. Using a sifter sift together the almond flour, coconut flour, baking soda, baking powder, and sea salt. Combine these with the wet ingredients, adding slowly so as not to make a thick mess.

3. Combine all together using a spoon or an electric mixer until well combined.

4. Spray a non stick 9x9 inch pan with non stick spray and then pour half of the batter into the pan.

** this is a thick mixture so you will need to use a spatula to spread evenly.

5. Sprinkle on top the cinnamon and coconut sugar

6. Spread the top layer on and make sure it is even.

7. Place in the oven at 325 for 30-35 minutes or until a toothpick comes out clean.

8. Once out of the oven sprinkle the crumbly topping on and let rest for 1 hour ( it will look underdone and this is normal, leaving it to rest will se the cake.)